Tomato preserves and process of making the same.



'ED STATES PAT NT OFFICE.

GEOBG FRERICH S, OF BONN, GERMANY.

TOMATD PBESEBVES ANDPBQCESS OF MAKING THE SAME.

No Drawing.

To all whom it may concern:

. Be it known that I, Gsoao Famous, a

, citizen of the German Empire, and residing at Bonn, Germany, have invented a certain new, and useful Improved Tomato Preserve and Process of Makingthe Same, of which the following is a specification.

My invention relates to the manufacture of tomato preserves. I

Tomato preserves were made heretofore by concentrating the tomato pulp,'liberated from the skin and seeds, by inspissation and then sterilizing it in closed cans or in other manner. Also, processes of making tomato preserves in a dry form are already known.

'The preserves thus obtained contain, of

course, sugar which is'contained in the tomato juice.

A primary object of my invention is to provide tomato preserves containing a relatively high percentage of palatable substances and of very: agreeable'taste by re-- moving the sugar, of which the juice contains up to about 2 to2.5 per cent. in a suitr able manner. It would seem obvious to remove the sugar by fermentation with yeast, but this is not-always feasible. If the pulp of the tomatoes is" left to ferment after yeast has been added to it thesugar is removed; the red color of the pulp sufi'ers, however, the pulp becomes discolored, and, in addition, cannot be separated from the yeast that is greatly increased during the ing with water into the solid and liquid portions; the nice is mixed "ith yeast, liberated from t e yeast by filtering or centrifug- Speeificatlon oi Letters Patent. 1 I Patented D86. 1, 1914;.

Application filed Hatch 1a, 1914. Serial no. 825,810.

ing after the termination of the fermentation and then reunited with the solid portion of the pulp, which has been reserved sterile in the meantime, as in'wel known similar processes. If desired, the fermented tion with acorresponding quantity 0 the solid portion from another quantity or tomatoes. The tomato pul now free from sugar may be evaporate to. any desired thickness or to dryness. The concentration may be eiiected by inspissatingthe fermented juice by itself and uniting with the inspissated juice the solid portion of the pulp which has likewise been liberated as much as possible from'the water by evaporation or by severe pressure.

1. A process of manufacturing tomato preserve consisting in "'separatin pulp liberated from skin and see 3 into its solid constituents and juice, in removing the sugar from the juice, and in then reuniting the juice liberated from sugar with the solid constituents.

2. A process of manufacturing tomato preserve consisting in separating tomato pulp liberated from skin and seeds into'its solid constituents and juice, in removing the sugar from the juice by fermentation with yeast, and in then reuniting the juice liberated from sugar with the solid constituents.

tomato 3. A process of manufacturing tomato preserve consisting in separating tomato pulp liberated fromskin and seeds into its solid constituents and juice by pressure and subsequent washing with water, in'nermpving the sugar from the juice by fermentation with yeast, in inspissating the treated juice, and in then mixing the same with the solid constituents.

4. Tomato preserve composed of the solid constituents of tomato pulp liberated from skin and seeds and mixed with tomato juice from which the sugar has been removed.

In testimony whereof, I aifix my signature in the presence of two witnesses.

GEORG FRERIOHS; Witnessesz CARL MroEN, LOUIS Vaxoonr. 

